Soufflé Cherry Pancakes
Huge, incredibly fluffy pancakes laced with Rosé macerated cherries.
Ingredients
400 g cherries, destalked, stones removed
100 g caster sugar
60 ml rosé wine
1 tsp lemon juice
2 egg yolks
2 Tbsp caster sugar
15 ml milk
40 g plain flour, sieved
1 tsp baking powder
2 egg whites
0.5 tsp cream of tartar
1 tsp caster sugar
water, as needed
icing sugar, as needed
1 sprig mint
Instructions
STEP 1/5
Add cherries, 100 g of caster sugar and rosé wine into a medium saucepan
Simmer over a medium heat for 5 minutes until the sauce has thickened
Remove the saucepan from the heat
Add lemon juice into the mixture
Stir gently to combine
Spoon the mixture into a medium bowl, cover and set aside
STEP 2/5
Insert the Whisks into the hand mixer
Add egg yolks and 2 Tbsp of caster sugar into a mixing bowl
Mix until light in colour – 1 minute, speed Max
Add milk into the mixing bowl
Mix – 30 seconds, speed 1
Add plain flour and baking powder into the mixing bowl
Mix – 30 seconds, speed 1
Set aside
STEP 3/5
Clean the Whisks and insert into the hand mixer
Add egg whites into a clean medium bowl
Mix – 1 minute, speed Max
Add cream of tartar and 1 tsp of caster sugar
Mix until stiff peaks form – 4 minutes, speed Max
Add one spoon of the meringue to the creamed yolks
Gently fold to combine
Add the remaining meringue into the mixture
Gently fold to combine
STEP 4/5
Lightly grease a medium frying pan
Heat over a low heat until hot
Ladle some of the batter into the pan
Add a couple of tablespoons of water to the side of the frying pan
Cover with a lid and cook over a low heat for 2 minutes
Remove the lid, ladle another layer of batter on top of the pancake
Add a tablespoon of water to the side of the frying pan
Cover with a lid and cook over a low heat for 5 minutes
Gently slide a spatula under each pancake and carefully flip the pancakes over (Tip: Be gentle as they stick a little)
Cover and cook over a low heat for 1 minute
Transfer the pancake to the serving plate
Repeat the same with the remaining batter
STEP 5/5
To Finish
Stack the pancakes onto a serving plate
Pour a generous amount of the cherry compote over the pancakes
Dust with icing sugar
Garnish with a sprig of mint
Serve
Soufflé Cherry Pancakes
Huge, incredibly fluffy pancakes laced with Rosé macerated cherries.
Ingredients
400 g cherries, destalked, stones removed
100 g caster sugar
60 ml rosé wine
1 tsp lemon juice
2 egg yolks
2 Tbsp caster sugar
15 ml milk
40 g plain flour, sieved
1 tsp baking powder
2 egg whites
0.5 tsp cream of tartar
1 tsp caster sugar
water, as needed
icing sugar, as needed
1 sprig mint
Instructions
STEP 1/5
Add cherries, 100 g of caster sugar and rosé wine into a medium saucepan
Simmer over a medium heat for 5 minutes until the sauce has thickened
Remove the saucepan from the heat
Add lemon juice into the mixture
Stir gently to combine
Spoon the mixture into a medium bowl, cover and set aside
STEP 2/5
Insert the Whisks into the hand mixer
Add egg yolks and 2 Tbsp of caster sugar into a mixing bowl
Mix until light in colour – 1 minute, speed Max
Add milk into the mixing bowl
Mix – 30 seconds, speed 1
Add plain flour and baking powder into the mixing bowl
Mix – 30 seconds, speed 1
Set aside
STEP 3/5
Clean the Whisks and insert into the hand mixer
Add egg whites into a clean medium bowl
Mix – 1 minute, speed Max
Add cream of tartar and 1 tsp of caster sugar
Mix until stiff peaks form – 4 minutes, speed Max
Add one spoon of the meringue to the creamed yolks
Gently fold to combine
Add the remaining meringue into the mixture
Gently fold to combine
STEP 4/5
Lightly grease a medium frying pan
Heat over a low heat until hot
Ladle some of the batter into the pan
Add a couple of tablespoons of water to the side of the frying pan
Cover with a lid and cook over a low heat for 2 minutes
Remove the lid, ladle another layer of batter on top of the pancake
Add a tablespoon of water to the side of the frying pan
Cover with a lid and cook over a low heat for 5 minutes
Gently slide a spatula under each pancake and carefully flip the pancakes over (Tip: Be gentle as they stick a little)
Cover and cook over a low heat for 1 minute
Transfer the pancake to the serving plate
Repeat the same with the remaining batter
STEP 5/5
To Finish
Stack the pancakes onto a serving plate
Pour a generous amount of the cherry compote over the pancakes
Dust with icing sugar
Garnish with a sprig of mint
Serve